Ingredients
1 package (12 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces1 garlic clove, minced1 package (4.9 ounces) scalloped potatoes3 cups water1 can (14-1/2 ounces) chicken broth1 jar (4-1/2 ounces) sliced mushrooms, drained1 cup half-and-half cream1 cup sour cream2 tablespoons Dijon mustardPaprika, optional
Preparation
In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender.
Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired.
